3 Super Simple Casserole Recipes for Diabetics

It’s very important for diabetics to be very careful with the things they put in front of them at the dining table. Yes, it can be challenging at times to plan meals but, fortunately, the internet is teeming with so many scrumptious recipes perfect for individuals with diabetes.

Some of the healthiest dishes on the planet are the ones intended for diabetics. That is why a lot of health-conscious people who don’t have diabetes also often sit in front of their computers to scour the web for the delectable and nutritious recipes for diabetics.

If you are on the hunt for casserole recipes ideal for diabetics, look no further. Below are 3 of the easiest recipes that can make your mouth water and help keep the symptoms and complications of diabetes at bay.

Chicken and Vegetable Potpie

This classic dish loved by many is given a new twist by including more vegetables than meat. The following recipe serves up to 8 people, and everything can be prepared in just about an hour.

Ingredients:

2 tablespoons olive oil

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 teaspoon thyme, dried and crumbled

1 egg whisked with 1 tablespoon milk, for glazing

1 14-ounce can chicken broth, reduced-sodium and fat-free

2 cups bite-size pieces chicken, cooked

1 cup green peas, fresh or frozen

1 cup mushrooms, thickly sliced

1 large red potato, cut into bite-size pieces

2 large carrots, sliced thickly

2 stalks of celery, coarsely chopped

3 leeks, rinsed and coarsely chopped

Prepackaged pastry for pie, single-crust and 9 inch

Procedure:

In a large saucepan, heat olive oil. Throw in the potatoes, carrots, celery and leeks. Stir for about 5 minutes then add mushrooms and continue stirring. After 5 minutes, dump into the saucepan your flour, thyme and salt. Stir well and add the chicken broth.

Once thick, add peas and chicken.

Transfer everything in a pie plate that’s about 9 inches deep. Allow to cool for several minutes.

While waiting for it to cool, preheat the oven to 400 °F.

Grab your pastry, measure it over the pie plate, and brush some glaze on the underside.

Trim and place over the dish. You may flute the pastry if you like. Brush the remaining glaze on the top of the pastry. Create 1-inch slits to serve as vent.

Bake until the pastry is golden-brown. Allow to stand for about 10 minutes before serving.

Tuna and Noodle Casserole

With some of the ingredients replaced with fat-free variants, this all-time favorite casserole becomes perfect for diabetics. Whipping this up takes only about half and hour, and this recipe serves 6 people.

Ingredients:

1/2 cup milk, fat-free

1 10 3/4-ounce can of cream of mushroom soup, low-sodium

1 6-ounce can tuna in water, drained

1 4-ounce can mushrooms, drained

1 cup cheddar cheese, fat-free and shredded

1 cup peas, fresh or frozen

8 ounces egg noodles, broad

Procedure:

Have the oven preheated to 350 °F.

Cook the noodles according to the directions printed on the package. Drain thoroughly once cooked.

Place the baking dish in the oven and bake for about 30 minutes or until bubbling. Serve when done.

Lamb Stew with Sweet Potatoes

You can actually whip up a healthy and thick West African-inspired stew in just under an hour. It’s good for diabetics and non-diabetics alike. Below is the recipe that serves 4 people in total.

Ingredients:

3 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2 tablespoons peanut butter, creamy

1 cup canned tomatoes, no-salt and crushed

1 medium-sized onion onion, chopped finely

4 cloves garlic, minced

1 10-ounce package okra, whole or frozen cut

1 pound sweet potatoes, peeled and cut into chunks (1/2-inch thick)

1 pound leg of lamb, lean and cut into chunks (1-inch thick)

Procedure:

Get the over preheated to 350 °F.

Grab a casserole dish that’s flameproof. Over medium-high heat, heat up a couple of teaspoons of olive oil.

Sautee the lamb for about 5 minutes or until already brown. Transfer to a plate once cooked.

Place the remaining teaspoon of olive oil in the dish and reduce the heat to medium. Sautee the garlic and onion, then pour 1/3 cup of water. Allow to simmer for a while until the onion is already tender and golden-brown.

Add in the sweet potatoes, tomatoes, peanut butter, cayenne and salt. Also put 1 1/2 cups of water into the mix. Allow everything to boil.

Once boiling, take the cooked lamb back into the dish. Turn off the heat.

Cover the dish and place it in the oven. Bake for about 25 minutes.

Add in the okra and stir, and allow to bake further for about 15 minutes or until both okra and lamb are tender.